h0410232's Profile

人人和平和這一家同系的西餐廳，能夠在疫情後的日子，繼續在北角堅持，而且本身位處的並不是人流很多的地段，但能夠保持着人氣，就是熟客支持和本身實力水準兩者結合的結果，當現在北上的成本越來越低，食肆選擇越來越多元化，甚至連西餐廳也開得城門城市，香港餐飲業存在的意義或者賴以生存的方法，其實我自己也想不到，因為堅持巧手和水準的，很多還是敵不過這項東，所以說做好自己，待客熱誠，就能夠活下去這越來越不似實況。這裏常常光顧他水準出色而價格相宜的午餐，但其實它的殺手鐧是威靈頓牛柳，一人份量，並不是一大塊然後切開，除了保持酥皮本身的酥香和完整外，更重要是感覺更為隆重，威靈頓牛柳最大問題一定是牛柳的核心太生而周邊太熟，但這裏保持得相當好，外表大約六至七成而內裏剛好三至四成，肉汁豐富，肉香也相當豐富，特別中間層的菌醬和煙肉，沒有過度賣弄奢華，例如加上黑松露，反而更能感受每一層味道的分野，以及當中結合的化學作用。另外要欣賞是配搭的沙律，蔬菜和豆類相當新鮮，翠綠而沒有雪藏味或腥味，並沒有因為簡單而馬虎，而這樣的價錢有這樣的細節和水準，除了多多光顧令其可以長做長有，就不知道可以再怎樣。Surviving post-pandemic in a quiet North Point location, this restaurant’s popularity is a testament to its loyal patrons and consistent quality. While known for affordable lunches, its true star is the individual Beef Wellington. Served whole, it feels more personal and is cooked perfectly—a juicy, rosy center encased in crisp pastry. Each layer shines without ostentatious additions. This remarkable quality and attention to detail at its price point are why it truly deserves support to continue thriving.…Read More

The Diplomat的調酒固然出色，但其實平時只會在這裏喝雞尾酒的，吃過其漢堡包後更覺得這是一家被酒吧這名字，耽誤了的漢堡包店，漢堡包的漢堡扒來自同集團的餐廳Wagyumafia的和牛，但在處理上不會只有油脂，依然保持脂肉均勻的口感和味道，吃起來很舒服，但不會完全軟溶，麵包外表微微烘過，保持內裏鬆軟的口感之餘，鋪滿了芝麻的麵包也有以前吃漢堡包的感覺，size剛剛好，可以一手拿起一口咬掉整層，吃起來並不論盡，再加上恰如其份的醬汁和芝士，整體的平衡度更勝過很多手工漢堡店。雞尾酒而言，最欣賞其Tarling，結合了槟榔味杜松子酒、白波特酒、烘焙香料、澄清橙汁和椰子水，呈現出清爽而圓潤的口感。另外，Pearl則是對黑俄羅斯的重新演繹，使用咖啡苦艾酒和菠蘿、杏仁的餘味，以伏特加作為基底，去創造屬於男士的雞尾酒，一剛一柔，盡顯功價。The Diplomat’s cocktails are exceptional, but after trying their burgers, I feel it’s a hamburger shop overshadowed by its bar name. The burgers feature Wagyu beef from Wagyumafia, with a balanced fatty and lean texture. The buns are toasted with sesame seeds, offering a classic feel. The Tarling cocktail impresses with its refreshing blend of gin, port, and coconut water. Pearl reimagines the Black Russian with coffee absinthe and tropical notes, creating a dynamic masculine drink.…Read More

Quiero Mas的西班牙語是我要更多，在Fofo by el Willy的原址，不禁令我將兩間餐廳互相比較，雖然說前者是地中海菜餐廳，但是菜單的核心還是西班牙菜，比起後者雖然看起來多元化一點，但其實兩者分別不大，再加上菜單也是由Fofo by el Willy的主理人Chef Alex Fargas設計，而他現在在西環的La Pamola，結論就是其實這三家餐廳，吃起來也很有一物相通之處，西班牙菜在香港的西餐不算罕見，當中他也算是香港西班牙菜的一位旗手。西班牙菜的主軸是烤乳豬和海鮮Paella，這裏也做得相當不錯，特別是前者的外皮酥脆，大少少油香，乳豬肉則緊致地拼合在一起，就像吃農夫撻一樣的口感，沒有骨吃起來更方便。後者的飯食吃起來比一般的更爽，汁醬更濃，海鮮份量，還算可以，八爪魚的爽和海蝦的焦香吃起來很不錯。Tapas除了麵包類之外，也多了一些如ceviche般的菜式，就像我吃的帶子版本，酸度相比起來柔和，反而這個調合到香港人的好味。“Quiero Mas” means “I want more” in Spanish. Located at Fofo by el Willy’s former site, this Mediterranean restaurant features Spanish-focused cuisine designed by Chef Alex Fargas, now at La Pamola. The roasted suckling pig delivers crispy skin and tender, boneless meat with farmer’s tart-like texture. The seafood paella impresses with superior rice texture, rich sauce, and excellent octopus and prawns. Tapas offerings include ceviche-style scallops with milder acidity perfectly suited to Hong Kong palates, representing quality Spanish cuisine locally.…Read More

很多人，包括我也認為甬府和新榮記，也是貴價寧波菜的兄弟餐廳，但兩者實際上各有不同的菜系根源與風格取向。甬府由翁擁軍於2011年在上海創立，專攻正宗寧波菜，2019年進駐香港並獲米芝蓮一星。總廚劉震堅持每日空運寧波食材，以傳統工藝結合創新手法，呈現精緻細膩的甬幫風味。新榮記則有更曲折的發展歷程，張勇於1995年從浙江臨海的海鮮大排檔起家，最初主打溫州海鮮，後轉型為高端台州地方菜。2018年進軍香港同獲米芝蓮一星，其招牌如家燒魚、黃金脆帶魚等展現濃郁的台州風土氣息。風格上，甬府的取向更講究細緻演繹，將寧波傳統滋味以精緻擺盤與現代化手法呈現，讓料理帶點時尚格調；新榮記則強調選材大氣，以頂級海鮮和濃郁原味取勝，展現一種豪放而純粹的鄉土氣息。經濟不景氣，連大氣的甬府也要進軍午市菜式，人均消費約$500卻吃到多款招牌寧波菜，算是相當划算。冰鎮蝦蛄用的是東海蝦蛄，肉質結實有彈性，沒什麼腥味，蘸醬汁吃很鮮甜。馬蘭香乾是很家常的寧波菜，馬蘭頭燙過後拌香乾絲，清香爽口，調味不重但有層次。極鮮蟶蝗羮用料實在，蟶子的鮮味都熬進湯裡，喝起來很濃郁。春韭盒子做得不錯，皮薄餡多，韭菜很香，煎得外脆內軟。香酥雞翅釀芋泥比較特別，雞翅去骨後塞進芋泥，炸得酥脆，一口咬下去有甜有鹹，口感豐富。這幾道菜都保持了甬府的水準，雖然是午市價格，但用料和做工都沒有偷工減料，可以吃到正宗的寧波味道。滷肉大烤墨魚是典型的寧波海陸配搭，墨魚和五花肉一起燒，滷汁入味，墨魚彈牙豬肉軟爛，很下飯。油水馬鮫魚考驗師傅功力，馬鮫魚容易散，要控制好火候才能保持魚肉完整，這裡做得很嫩滑，魚味鮮甜。平菇雪菜炒雞片看似簡單其實不易，雞肉要炒得剛好，平菇要有咬勁，雪菜的酸味要調得恰當，三者配合得很好，有家常菜的溫馨感。整個午市套餐涵蓋了寧波菜的精髓，從海鮮到肉類到蔬菜都有，雖然分量不算大但勝在精緻。最重要是價錢合理，平時要吃甬府的菜起碼要千多元，現在五百元就能嚐到招牌菜，對於想試正宗寧波菜的人來說是個好機會。During the economic downturn, even upscale Yongfu has launched an affordable lunch menu at around $500 per person, offering authentic Ningbo specialties. Standout dishes include fresh ice-chilled mantis shrimp with sweet, firm meat, traditional malan with dried tofu showcasing delicate flavors, and rich razor clam soup. The innovative stuffed chicken wings with taro paste blend sweet and savory elements beautifully, while the braised cuttlefish with pork represents classic Ningbo sea-land combinations. The oil-poached mackerel demonstrates excellent technique, maintaining the fish’s tender texture. Even simple dishes like stir-fried chicken with mushrooms and preserved vegetables capture the essence of Ningbo home cooking. Despite budget pricing, ingredient quality and cooking standards remain high, making this an excellent opportunity to experience genuine Ningbo cuisine without the usual premium cost.…Read More

和相識多年的朋友聚餐，地點常常說不太重要，最重要的是相處的京的帝京軒相比起獅房菜的Gimmick及西式粵菜表達，來得簡單直接，至少接受性會更高，也不會有畫虎不成卻像貓的兀突。例如是梅菜配上貴妃雞的配搭，簡單，雞肉嫩滑，再加上本身的鮮味和梅菜的甜味，結合起來舒服，而且雞肉也不會太韌。鮑汁炒飯的湯汁夠濃夠香，相對來黏度頗重，相對來說是燉飯多個炒飯，但吃起來不會太膩。當中有驚喜的是松子魚，雖然不是正統的滬菜餐廳，但做起來例如是起肉，炸起來的蝴蝶起飛，起骨的細緻，以及酸甜醬汁的濃薄，吃起來惹味之餘，附加的松子也夠香，技術上沒有可以批評的地方。當然和朋友相聚，氣氛最緊要啦。Dining with longtime friends, the venue often feels secondary; what matters most is the time and space shared. Compared to the gimmicky touches or Western-leaning Cantonese at Shi Fang Cai, Regal Palace feels simple, direct, and approachable. Pairing preserved mustard greens with tender poached chicken was balanced and pleasant, while the abalone sauce fried rice carried rich aroma and density, closer to risotto yet not heavy. The highlight was pine nut fish, delicately deboned, fried crisp, with tangy sauce and fragrant nuts.…Read More

方榮記的沙嗲湯底，喜歡與否，也不能否認其質感的濃稠以及花生與沙嗲香味的結合，也是香港沒有其他地方可以吃到的。問題是因為太濃稠，在火鍋時候很容易煮過頭，然後整鍋湯底就被焦味破壞掉。午市的時候提供的沙嗲牛肉麵，就解決了這個問題，而且用上牛小排作為配料，一般的茶餐廳有誠意，火鍋配料質素，肉香不錯，用上大光麵口感爽中帶點韌性，比起出前一丁更純粹，份量也較多，或許你會說打邊爐加起來應該被單點要抵，但是處理湯底，還是交給專業的來。Fong Wing Kee’s satay soup base, whether liked or not, boasts a thick texture and unique peanut-satay flavor blend unavailable elsewhere in Hong Kong. However, its density makes it prone to overcooking in hotpot, ruining the pot with burnt taste. Lunchtime satay beef noodles solve this, using beef short ribs—sincere for a cha chaan teng—with quality ingredients, aromatic meat, chewy wide noodles purer than instant ones, and generous portions. While hotpot might seem cheaper, leave soup handling to pros.…Read More

很喜歡這種細小的一角，看着師傅處理魚生和壽司飯，比起一般的鮨店更緊密，甚至有一種立食店的氛圍，當然客觀現實就是貴處的九龍城樓宇有一定的年紀，店舖空間和安排沒有現在的全面，租金相對較平，也是客觀而又有點可憐的意味。這裏基本上就有一個壽司師傅處理，店舖面積雖小但魚生選擇相當豐富，壽司飯以白醋作為主軸的處理，也是香港人的一貫口味。需要清拆的是三文魚和油甘魚的新鮮和肥美，但是最昂貴的海膽則還是有一點餲味，價錢不算太過便宜，但在九龍城相對正宗的壽司店選擇不多，也算是選擇上的矛盾。I enjoy this small corner, watching the chef handle sashimi and sushi rice up close, creating an intimacy beyond typical sushi shops, almost like a standing bar. The old Kowloon City buildings mean limited space but lower rent, giving the place a modest charm. With one chef, the shop is small yet offers a wide sashimi selection. Salmon and yellowtail shine in freshness, though the pricy uni feels less impressive. Choices here are few, making this humble spot both modest and appealing.…Read More

勇記掛著君悅酒店海麗雞飯做法的噱頭，開張的時候的確一時無兩，一口氣在紅磡和上環開了兩間店，而且每間店都有長長的排隊人龍，最近幾次去到人龍不再復見，當然自己吃過水準依然能夠保持，但就是對於食客的吸引力或者新鮮到越來越少，所以在要製造新吸引力的情況下，開了這間米線舖，雞和米線其實相當配搭，加上黃酒，這樣的配搭並不新鮮，但更容易讓女士接受，因為有補身效果嘛！黃酒雞配上白飯而並非米線，配搭相對新鮮，但不是雞油飯，而是普通的白飯，就是想感受。這種類似湯飯的味，黃酒偏甜走香也不錯，雞肉不是海南雞的片塊而是雞件形式，吃起來就沒有海南雞飯般，但雞肉肉質還是不錯，肉嫩雞油多，配搭起來還是不錯的。相比起酸辣雞湯米線，無論酸和辣都流於片面，這真的要改善了。Yung Kee once rose to fame with its Grand Hyatt-style chicken rice, opening stores in Hung Hom and Sheung Wan with long lines. Recently, the crowds faded, though quality remains steady. To attract diners, they launched a new rice noodle shop—pairing chicken with rice noodles and huangjiu, a familiar yet appealing combination, especially for women seeking health benefits. A variation with white rice instead of noodles feels novel; the chicken is tender and flavorful, though the sour-spicy soup version needs refinement.…Read More

位於瑰麗酒店的 Butterfly Patisserie 推出全港最貴的蛋撻，每個售價高達 $98。這款雲呢拿吉士蛋撻不單以價錢取勝，更在質感與味道上展現極致追求。咬下去，先感受到金黃酥脆、層次分明且完全不油膩的餅皮；中間的吉士層細滑綿密，入口即化，帶來柔和的奶香與蛋香，而特別之處是加入了大量真實雲呢拿籽，令香氣更濃郁且帶有天然的甘甜。比起市面大熱的蛋撻，層次當然高很多，與其吃得多，不如吃得精。At Rosewood Hong Kong’s Butterfly Patisserie, the city’s priciest egg tart costs HK$98. This vanilla custard tart pairs a golden, crisp, grease-free pastry with a silky-smooth custard center. Infused with abundant real vanilla seeds, the filling delivers an intense, natural aroma that complements the egg and dairy notes perfectly. Every bite strikes a balance of texture and flavor, showcasing both craftsmanship and premium ingredients — a true luxury interpretation of Hong Kong’s beloved egg tart.…Read More

如果說這一家是油塘最佳的餐廳，我相信至少我老婆不會反對，單單是在真美食沙漠內，有一家充滿住家美的小菜店，再加上社企的光環，以及相宜的價錢，還有非連鎖店的掣肘，就令到這一家成為家庭聚餐的好去處。每次來到這裏也會點他的古法醬油雞，醬油甜中帶玫瑰露香味，雞肉不算非常嫩滑，但醬汁的香味深入去雞肉之中，相當入味，再加平衡加錢和做法的費時，已經算是拿捏一個很好的平衡。另外的糖醋炸魚以及醬油豬手，也是啖啖肉的代表，特別欣賞這裏的起骨，相當精細，基本上吃下去是完全沒有骨，對於老人家這相當重要，因為可以防止哽親。在健康和美味中間的平衡，這裏也有考量，像自豬手本身比較瘦，但煮的時候肉質會比較腍，豬皮也相當彈牙；而炸魚的炸皮不會太厚，吃起來與肉的鮮味依然十足，作為一家社企，這裏很多時給我的都不會有任何失望的感覺。In Yau Tong’s dining desert, this homey social enterprise shines: fair prices, non-chain charm, and family-friendly dishes. The classic soy sauce chicken is fragrant with rose liqueur; meat soaks up the sauce. Sweet-sour fried fish and soy-braised pork hock are deftly deboned—elder-friendly and tasty. Leaner cuts stay tender, fish batter thin, flavors vivid. Always satisfying for family gatherings.…Read More

這裏的雞蛋仔水準比不少名店反而更高，而且本土出生，將本土最重要的食材雞蛋仔和菠蘿包結合，做出來的效果真的感受到兩者的結合，而不是單純的噱頭。店舖裝修配上街頭塗鴉，還以為是潮流小店，原來是NGO旗下的餐廳，在扣除營運費用之後會全數作慈善用途，看起來更有意義。這裏的菠蘿包雞蛋仔，其實就是在製作雞蛋仔之後鋪上一個酥皮再去焗，也就是迷你菠蘿包的做法。技術上更為複雜的事，本身雞蛋仔已經處理好，所以再去焗的時間要掌握得更嚴謹，否則就會酥皮夠熟但雞蛋仔過乾，反之亦然。單單是能夠控制好火候，夠熱燙，以及沒有酥皮跌下來，就證明這裏真的有水準，蛋香正常，酥皮牛油香味較重，吃起來有點膩，但總括起來相當特別，再加上你吃一件也能夠做慈善，值得推薦。The egg waffles here surpass many famous shops and are proudly local, combining two quintessential Hong Kong icons—egg waffles and pineapple buns—into a creation that feels genuine rather than gimmicky. The graffiti-styled decor suggests a trendy spot, but it’s actually an NGO-run restaurant that donates all profits after costs to charity. Their “pineapple bun egg waffle” adds a pastry crust and bakes again, demanding precise timing; the result is aromatic, buttery, slightly rich, technically impressive, distinctive, and charity-supporting—highly recommended.…Read More

新東記最出名的，就是他的八角火鍋，不是加上香料的八角，而是八角形的火鍋，看起來除了更為典雅，但餐廳風格還是走地道的香港火鍋店路線，吃的也是其真材實料，當中的肥牛和黃油雞也是我的推介，水準也算是香港的頂級，當然價錢並不不算太過便宜，但吃這些比起海鮮來得化算，至少可以考驗到除了對品質的控制外，師傅的刀工如何。對我而言，沙嗲湯底就已經足夠，因為麻辣只會破壞牛肉本身的肉香，牛肉水準固然沒有什麼可以批評，黃油雞的油香和雞皮的彈牙，比起牛肉更為難能可貴，因為牛肉是一間火鍋店的靈魂，品質控制自然會更為着重，但雞肉作為不少火鍋店覺得的旁枝末節，連這個也可以作為名物，更為難得。Xindong Kee is famous for its octagonal hot pot—not star anise, but the pot’s elegant shape. Despite the refined look, it stays true to Hong Kong’s traditional hot pot style. The beef and butter chicken are top choices, with outstanding quality and flavor well worth the price.…Read More

和老婆在上環找東西吃，見到這家鐵板燒裝修不錯，而且價錢也算是相宜，所以在無心插柳的情況下入去光顧，主理的女師傅應該是日本人吧，說着流利的日語，這在鐵板燒界比較少見，處理食材的工價不比任何男師傅遜色，例如是甘鯛立鱗燒的魚皮起得漂亮，口感香脆沒有油膱味，魚肉口感紮實，底部高湯剛剛好浸起魚肉，味道淡然而不蓋過魚肉的鮮味，以無心插柳的情況來說合格有餘。套餐沒有牛肉有點可惜，但是炒飯處理得也不錯，最重要的粒粒分明，口感乾爽也能做到，牛肉碎之中帶脂肪，炒起來就會有其油香，不用額外加油也能做得好。My wife and I were looking for something to eat in Sheung Wan and came across this teppanyaki restaurant that looked nicely decorated and reasonably priced, so we decided to give it a try on a whim. The female chef, seemed to be Japanese, speaking fluent Japanese, which is quite rare in teppanyaki restaurants. Her skills were excellent, handling ingredients just as well as any male chef. The crispy amadai fish skin was beautifully done without any greasy taste, and the firm fish was perfectly balanced with a light broth, enhancing its natural freshness. Although the set didn’t include beef, which was a pity, the fried rice was well-executed, each grain distinct and dry, with small pieces of beef providing a nice aroma without excess oil. Overall, for a spontaneous visit, it exceeded expectations.…Read More

餐廳位置是觀塘歷史相當悠久的日式食肆大盛，還以為後者結業的時候，原來將鋪面一分為二，既有日式食肆，也有潮菜餐廳，大盛的風格是性價比相對高，來到潮盛館也是如此，人均消費比起連鎖潮州菜酒家還要便宜，當然也說是即叫即制，香港潮州人很多，而且相比起日本菜，忠實顧客應該會更多，因為不會因為旅遊而影響到吃日本菜的意欲。先說他的滷水鵝，鵝肉滷得入味，滷水味道偏甜，肉質爽實，如果滷水再鹹一點，香料味再多一點就會更好。炸蠔餅和炸九肚魚最重要的是吃起來夠燙口，外表香脆，但不會太厚，這裏當然合格，特別是九肚魚內裏的軟熟和糜爛之間的口感，就是我所要的；至於蠔餅粉不多，蠔肉份量不錯，而且又夠香，炸起來也很脆，只是蠔仔吃起來還有一點沙，在處理上可能要在花多點心思，但當然好仔的處理，某程度上比完隻桶蠔更難。蒜蓉勝瓜和方魚肉碎粥，水準平平穩穩，叫做吃一餐。有菜有肉有碳水化合物的晚餐，和相識已久的朋友相聚，這點才是最重要的。This restaurant is located in Kwun Tong, in a historic spot previously known as Daisen, a well-known Japanese eatery. Now the venue is split between a Japanese restaurant and a Chiu Chow restaurant. Both are famous for good value, and at Chiu Seng Koon, prices are even lower than those at big chains. The signature marinated goose is flavorful and juicy, with a slightly sweet marinade. The deep-fried oyster cake and Bombay duck are crispy and served piping hot, while the stew and porridge are both satisfactory. Enjoying a meal here with old friends is what truly matters.…Read More

由Epure過檔到Ami, Chef Nicolas的烹飪風格沒有太大改變，都是走當代法國菜的路線，這種表達在香港真的不少，無論是有沒有米芝蓮加持也好，所以我對這種餐廳的要求會越來越高，除了食材和烹調的表達之外，也希望見到在用餐體驗上會和其他有所區分。有點可惜的是，餐廳用餐區並沒有像Epure一樣，較為精緻的表達，空間感不足，樓底有點矮，在這種環境用上深色木質的裝修設計，反而有一種壓迫感，吃起來有點不太自在的樣子。特別推廣的午餐不算貴，人均$600左右，主菜的三黃雞卷以及和牛表達沒有問題，醬汁的調配也OK，但前者用上黃酒，後者用上咖啡汁醬，味道的層次還可，但就是太熟悉，就像在世界各地也吃得到的配搭。反而蟹肉肉餅和牛肉他他的水準比主菜更有驚喜，特別是前者的爽和鮮，後者沒有太多拌以太多油，純粹以牛肉本身的肉汁和油脂再加上自家的酸菜配合起來，至少會知道是來自AMI的出品。Chef Nicolas’s style at Ami continues the modern French approach seen at Epure, with refined ingredients and techniques. However, the dining area feels less elegant and a bit cramped compared to Epure. The lunch menu is well priced, with impressive starters and solid mains, though flavors may feel overly familiar and not very distinctive.…Read More